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Bacon & Scallion Cloud Eggs

Bacon and eggs is quite possibly the most quintessential, nostalgic breakfast combination there is, but sometimes staple meal combos like this one need a little face lift to keep mealtime exciting. I give you, cloud eggs! These keto-friendly pillowy eggs are chockfull of flavor from heaps of Parmesan cheese, salty bacon, and scallions.

{{ The recipe and post for these Bacon & Scallion Cloud Eggs was made in partnership with Pompeian. We received product and compensation in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support!}}

What the heck does keto mean?

Explaining the entire ketogenic diet in a paragraph is a tough one, but in a nutshell, it is a high-fat, low-carb eating plan that is designed to force the body into a state of ketosis. When in ketosis the body is in a metabolic state that burns fat for energy which is great for helping the body to heal.

Last June, when I unexpectedly had a seizure for the first time in 16 years my doctor suggested that I take a serious look into the keto diet. Ketosis has been used since the 1920’s as a technique to treat seizures and aids in helping the body and brain during the healing process. Admittedly, I struggled eating 100% keto during my healing journey, but I did start planning my daily meals around incorporating as many keto-friendly ingredients as I could.

Bacon and eggs, one of my favorite flavor combinations on the planet, just happen to be keto-friendly so naturally there were a lot of meals that revolved around these two ingredients being on the plate. Sometimes, I ate them straight up as they are, sometimes I topped them with avocado, and when I was getting a bit bored of the traditional preparations I would break out my hand mixer and whip up a batch of fluffy cloud eggs!

What are cloud eggs?

“Cloud eggs” really is a great descriptive name for this recipe because the egg whites are whipped to stiff peaks before being folded with bacon pieces, lots of Parmesan cheese, and scallions. Once flavored to perfection the egg whites are mounded on to a sheet pan that has been lined with parchment and lightly sprayed with Pompeian Organic Extra Virgin Olive Oil Spray. The whites bake by themselves for a few minutes until they start to turn golden around the edges then the yolks are carefully placed into the middle of the whites for the remainder of the cook time resulting in an egg dish that has fluffy tender whites and perfectly runny yolks.

Whether you are in search of a new keto-friendly recipe to add to your arsenal or you’re just looking for one heck of a delicious way to serve breakfast I can guarantee you that these cloud eggs are for you!

If you’ve made these Bacon & Scallion Cloud Eggs or any of the other recipes on our site, don’t forget to rate the recipe and let me know what you thought in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, TWITTER, and PINTEREST to see more delicious food, design, and decor.

Instructions

Separate the egg whites from the yolks, placing each yolk in an individual small bowl. Beat all of the egg whites and salt in a mixing bowl with an electric mixer on high speed until stiff. Gently fold Parmesan, scallions, and bacon pieces into the beaten whites with a rubber spatula. Make 4 mounds of the egg mixture on the prepared baking sheet. Make a well in the middle of each mound with the back of a spoon.

Bake the egg whites until they start to turn golden, about 3 minutes. Remove from the oven. If the well has filled in during baking, use the spoon to recreate it. Gently slip a yolk into each well. Bake until the yolks are cooked but still runny, 3 to 5 minutes more. Sprinkle with thyme and pepper. Season with salt to taste and serve immediately.

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ABOUT MEG

Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.